Go Back
FRESH BISCUITS WITH MARSHLALLOW AND CARAMEL

Meringue Cookies with Caramel Cream

Paula
4.92 from 47 votes
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Waiting time 2 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine International

Ingredients
 
 

Biscuits

  • 200 g white flour
  • 50 g almond flour
  • 30 g powdered sugar
  • 1/3 teaspoon salt
  • 120 g butter
  • 2 egg yolks
  • 3 tablespoons cold water

Caramel cream

  • 50 g sugar
  • 3 tablespoons water
  • 50 g butter
  • 75 ml 35% cream

Italian Meringue

  • 3 egg whites
  • 150 g sugar
  • 40 ml water
  • 15 g liquid glucose
  • sugar-free fig jam

Instructions
 

How to make Meringue Cookies with Caramel Cream:

  • Mix the flour with the almond flour, powdered sugar, and salt.
  • Cut the butter into pieces and add it to the dry ingredients.
  • Mix with your fingertips until you get a crumbly dough.
  • Beat the egg yolks lightly and pour over the mixture with the cold water.
  • Stir to homogenize the dough. Add more water if necessary. You should obtain a firm dough that isn't too soft.
  • Wrap the dough in cling film. Leave it in the fridge for an hour.
  • Remove the dough from the fridge and roll it out into a 0.5cm (0.2 inch) thick sheet.
  • Cut out circles with a stainless-steel pastry cutter. Put the cookies on a tray lined with baking paper and prick them with a fork in places.
  • Refrigerate again for 20 minutes. In the meantime, preheat the oven to 180C (356 Fahrenheit) degrees.
  • Remove the biscuits from the refrigerator and place the tray in the oven.
  • Bake the biscuits for 10-12 minutes, until lightly browned.
  • Then leave on a cooling rack to cool.

Caramel cream:

  • Put the sugar and the water in a small, thick-bottomed saucepan. Allow the sugar to melt and boil until it turns a deep copper color.
  • Turn off the heat and add the butter. Stir vigorously to homogenize the mixture.
  • Add the cream and mix well. Leave the mixture on low heat until it is homogenized.
  • Turn off the heat and leave the cream to cool, stirring occasionally.

Italian Meringue:

  • Put the water, glucose, and sugar in a small saucepan over medium heat. Stir to melt the sugar.
  • When the sugar is completely dissolved, turn the heat up a little and simmer for 4-5 minutes until you have a thick syrup.
  • When the syrup starts to boil, start to whisk the egg whites with a pinch of salt until it turns into a firm foam.
  • When the sugar syrup is ready turn off the heat.
  • Slowly pour the syrup over the egg whites and continue beating at high speed.
  • Beat the egg whites for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.

Assemble:

  • Put caramel cream on each cookie, but avoid the edges.
  • Make a depression in the centre and add a spoonful of fig jam.
  • Wrap the cookies in meringue. Do the same with all the cookies.
  • Preheat the oven to 100C degrees (210 Fahrenheit).
  • Put the cookies in the meringue back in the pan.
  • Bake for one hour.
  • You will now have crumbly cookies wrapped in crispy meringue, with a creamy caramel filling and fig jam.
  • Delicious!

Notes

Caramel cookies step 1
Caramel cookies step 2
Meringue Cookies with Caramel
Tried this recipe?Let us know how it was!